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Cabbage

Cabbage has been my CSA nemesis this year. This is mostly because we haven’t had any collards to contend with, but also because cabbage has never been a favorite of mine. It’s big, it’s very distinctive, it lasts forever. And this year, we have received LOTS of it (and very big heads sometimes, too). Oh, and I don’t really like coleslaw.

Thanks largely to suggestions of friends (hooray for Facebook recipe calls!) and my husband’s creativity, I have come to better appreciate cabbage this year. In case you are also not a cabbage fan, here are some ideas for your over-abundance of cabbage:

Obviously, stir-fry it. If you cook something with enough soy sauce, meat, and other veggies, it tends to taste better. I will put it in chicken stir-fry when I make it, and we also frequently make a recipe (from the cookbook More With Less) called Formosan Fried Cabbage, which is basically a stir-fry of sausage, cabbage, onions, and soy sauce.

We turned to good old Joy of Cooking and found a couple other ideas, one of which was to boil potatoes with cooked bacon, then add cabbage until it’s cooked, and add parsley at the end. With a little butter also added (not in the recipe, but it tasted pretty darn good), this was a family success. Bacon is often a key point in getting our son to try things.

I also made creamed cabbage (also from Joy) for the first time…not too bad with a homey meal of chicken and mashed potatoes. I put in too much salt, so taste before you salt!

That’s about it for now. I don’t think I’ve seen the last of cabbage for the year, though, so I’ll update if I find more to share.

5 thoughts on “Cabbage”

Thanks for commenting, Tammy! I’ve never tried kimchi, so I think I’d have to try it before I made a batch of it, but that’s a great idea. My husband and son both really like pickles–is it similar at all?